Coconut Vegan Marshmallows
These Coconut Vegan Marshmallows are soft, fluffy, and completely plant-based, made with aquafaba and agar-agar for an authentic marshmallow texture without any animal products. Infused with coconut extract and full-fat coconut milk, they carry a gentle tropical sweetness that makes them far more special than anything store-bought. Perfect for hot drinks, vegan shakes, s'mores, or gifting.
Equipment
- Stand mixer with whisk attachment
- Candy thermometer
- 8x8 inch baking pan
- Medium saucepan
- Small saucepan
- Parchment paper
- Sharp knife or pizza cutter
Ingredients
- 0.5 cup aquafaba (chickpea brine) from one 15 oz can of chickpeas, chilled
- 0.25 tsp cream of tartar
- 1.5 tsp agar-agar powder not flakes
- 0.25 cup full-fat coconut milk well shaken
- 1.5 cups granulated white sugar
- 0.5 cup light corn syrup
- 0.25 cup water
- 1 tsp coconut extract pure, not imitation if possible
- 0.5 tsp vanilla extract
- 0.5 cup powdered sugar for dusting
- 0.25 cup cornstarch for dusting
Instructions
- Prepare your 8x8 inch baking pan by lining it with parchment paper. Whisk together the powdered sugar and cornstarch in a small bowl, then dust the lined pan generously with about half of the mixture. Set the remaining dusting mixture aside.
- In a small saucepan, whisk together the agar-agar powder and coconut milk. Let sit for 5 minutes to bloom, then place over medium-low heat. Stir constantly until the agar is fully dissolved, about 3 to 4 minutes. Remove from heat and keep warm.
- Pour the chilled aquafaba into the bowl of your stand mixer. Add the cream of tartar. Beat on high speed until stiff, glossy peaks form, about 8 to 10 minutes. Do not stop early. The mixture should hold a firm peak when the whisk is lifted.
- While the aquafaba whips, combine the granulated sugar, corn syrup, and water in a medium saucepan over medium-high heat. Clip a candy thermometer to the side. Cook without stirring until the syrup reaches exactly 240 degrees Fahrenheit (soft ball stage), about 10 to 12 minutes.
- With the mixer running on medium speed, carefully pour the hot sugar syrup in a slow, thin, steady stream down the inner side of the bowl, avoiding the whisk. Once all the syrup is added, increase the speed back to high.
- Immediately stream in the warm agar-coconut milk mixture in the same way, pouring slowly down the bowl's side. Add the coconut extract and vanilla extract. Beat on high for 3 to 4 more minutes until the mixture is very thick, glossy, and holds its shape well.
- Working quickly, scrape the marshmallow mixture into the prepared pan. Smooth the top with a lightly oiled offset spatula. Dust the surface generously with more of the powdered sugar and cornstarch mixture. Do not skip this step or the top will be sticky.
- Let the marshmallows set at room temperature, uncovered, for at least 4 hours or overnight. Do not refrigerate during this time, as moisture can make the surface tacky.
- Once fully set, lift the marshmallow slab out of the pan using the parchment paper. Dust all sides with the remaining powdered sugar mixture. Use a lightly oiled sharp knife or pizza cutter to slice into 24 squares or desired shapes. Toss each piece in extra dusting mixture to coat all cut sides.
Notes
Work quickly once the agar mixture is added, as agar sets faster than gelatin. Have your pan fully prepped before beginning. Always use a candy thermometer for accurate syrup temperature. Wipe your mixing bowl with white vinegar before whipping aquafaba to remove any grease. Store finished marshmallows in an airtight container dusted with extra powdered sugar and cornstarch at room temperature for up to 2 weeks, or freeze for up to 2 months.